Do you have a good recipe for Pad See Ew or Pad Thai?

I had a great one for Pad Thai! But now I can’t seem to find it, arrrrrgh!! I can give you my Tom Ka Kai recipe if you’re interested. (Thai Coconut Chicken Soup).

I asked this question a while ago… if you search you’ll find it ;) BUT if anyone new posts a good pad thai recipe I would love it. There’s really no Thai place by you in WV?

@poofandmook Oh I didn’t see that! I will look it up! And no, there are no Thai places. :(

@La_chica_gomela I would love to have the recipe!

Then here it is! :-)

Thai Coconut Chicken Soup
Recipe courtesy Tyler Florence (I may have made my own adaptations)

1 quart chicken stock, recipe follows
(4 cups)

1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 (3-inch) piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
1 (13-ounce) can unsweetened coconut milk
2 tablespoons Thai fish sauce (nam pla)
1½ teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed
4 limes, juiced
1½ cups shredded cooked chicken
Kosher salt and freshly ground pepper
¼ cup chopped fresh cilantro leaves

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Yield: 4 servings

Chicken Stock:
1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
¼ bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

@IBERnineD: If you happen to find any good recipes, let me know. I am addicted to the stuff recently.

Here are the many results from the Food Network. Alton Brown’s recipes are usually really terrific but also equally as complicated.

Here’s a fairly basic Pad Thai recipe that I’ve used for over 20 years, it calls for banana flowers that I usually leave out. You can substitute dark soy sauce for the fish sauce. Stir with wooden chopsticks, fold with the wok “shovel”. Main dish for 2 or side for 4:

Materials:
½ lime
1 medium egg
4 tsp fish sauce
3 cloves garlic – crushed then minced (smash it with the side of the cleaver to crush)
½ tsp ground dried chili pepper
1 shallot – minced
2 TBS sugar
2 TBS tamarind
½ pkg Thai rice noodles
2 TBS vegetable oil (I use peanut oil as it’s less likely to burn)
½ lb shrimp
½ banana flower
½ cup firm dry tofu (not the water packed kind)
1½ cups green Chinese chives
2 TBS crushed roasted peanuts
1¼ cups bean sprouts
1 TBS dried preserved turnip, or 2 TBS fresh

Method:
– soak the noodles in lukewarm water 5–10 minutes. The noodles should be flexible but not soft or expanded when they go into the wok.
– Slice tofu into matchstick sized pieces.
– Cut chives into 1 inch long pieces
– Rinse bean sprouts and set ½ aside to serve fresh.
– Mince the shallot and garlic together.
– Place the wok on high heat, add the oil. The oil is at the right temperature when a drop of water dances on the oil.
– fry the peanuts until toasted. Remove and set aside.
-add tofu, garlic and shallot, stir until they just start to brown.
-drain noodles, add to wok, stir continuously so they don’t stick.
– add tamarind, sugar, fish sauce, chili pepper and turnips, keep stirring.
– push everything away from the center of the wok, crack the egg into the center, scramble until almost done.
– fold everything back together.
– add shrimp, stir
– add half the bean sprouts and chives
– stir until the noodles are soft
– pour out onto serving dish, add remaining bean sprouts and chives on top. Serve with lime quarters and sliced banana flowers on the side.

It’s usually served with fish sauce, soy sauce, sugar and salt on the table to adjust to each persons taste.

I got this recipe in Thailand in the late 1980s and converted the units to US. This is as the Thai people eat it; a bit different than you find in restaurants in the US.